SISTERS, ORE. — Laird Superfood, Inc. is debuting a new organic ground Peruvian coffee with functional mushrooms.
Available in dark and medium roast, the coffee blend is slow roasted in small batches with Peruvian Arabica coffee beans. The beans are grown at an altitude of more than 4,000 feet so the beans grow slower and denser, which provides a more dynamic flavor profile, Laird Superfood said. The coffee is then infused with three functional mushrooms: Cordyceps, Chaga and Lion’s Mane.
Cordyceps are preferred by high-endurance performers for their effects on the body’s production of ATP, Laird Superfood said. Chaga mushrooms are known for their antioxidants, and Lion’s Mane mushrooms possess beta-glucans, which have been studied for their potential positive effects on cognition and immune support.
“The organic coffee beans that we use are from a trusted Peruvian coffee grower in the Andes,” said Laird Hamilton, co-founder of Laird Superfood. “The opportunity to go to the coffee farm and see how they grow the beans, how they harvest them and how they dry them was an amazing experience. Each farmer farms by hand in this incredibly fertile environment high in the Andes. It proved to me why they are rated as the best beans in the world. They pair epically with the power of functional mushrooms to create a powerful morning cup. I don’t know how you can grow better beans.”
Laird Superfood’s organic ground coffee with functional mushrooms is ground to a medium-fine to fine grind size, compatible with pour-overs, drip coffees and espresso.